The saltiness combined with the acidity of the vinegar makes them wildly addicting and kicks out so much flavor in every bite. Dipped into a rich dairy free creamy aioli sauce, packed with healthy fats!
- Packed with absorbable protein, beta-carotene, chlorophyll, iron, Vitamins B1, B2, B6 and B12, Organic Burst Spirulina helps you combat cravings
- Pine nuts contain nutrients, such as healthy fats, protein and iron.
- They hit all the pleasure points and make a perfect dipping snack.
INGREDIENTS
For the Spirulina Aioli:
- ½ cup pine nuts, soaked
- 3 tablespoons filtered water
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 2 teaspoons Organic Burst Spirulina powder
- 1 teaspoon apple cider vinegar
- 1 clove garlic, minced
- ½ teaspoon Dijon mustard
- A pinch of salt
For the Potatoes:
- 1 lb (1/2 kg) baby potatoes
- 1 ½ cups white wine vinegar
- 1 ½ cups water
- 1 tablespoon olive oil
- Himalayan salt/sea salt to taste
- Minced chives, for garnish
METHOD
- Preheat oven to 400ºF (±200ºC). Line large baking sheet with parchment paper, set aside.
- Make the Spirulina Aioli. Place pine nuts, water, lemon juice, apple cider vinegar, olive oil, garlic, mustard, sea salt, and Organic Burst Spirulina powder in a blender. Mix on high until smooth and creamy.
- Scoop aioli into a small bowl, cover, and refrigerate.
- Prepare the potatoes. Place potatoes in a medium saucepan and cover with white wine vinegar and water. Bring to a boil over medium heat, then reduce to a simmer until potatoes are tender (about 17 minutes). Drain and lightly dry them with a kitchen towel.
- Transfer potatoes on baking sheet. Once they are cool enough to handle, lightly flatten each potato with a fork or hand. Be careful not to squeeze out the potato flesh too much.
- Lightly brush the potatoes with olive oil, sprinkle sea salt, and roast them for 12 minutes.
- Flip the potatoes, brush with the remaining olive, and put them back in the oven for another 12 minutes or until brown and crispy on the edges,
- Serve potatoes with the Spirulina Aioli on the side. Sprinkle minced chives.
